The Farm Brownies aka Bake Ahead Brownies

Today’s recipe is for The Farm Brownies, and it’s the opposite of The KitchenAid recipe. While The KitchenAid Brownies are chewy, sweet and crusty, The Farm Brownies are extremely fudge-y and soft. The recipe is from the February 2000 issue of Gourmet, but I forgot about it over the years because there are just so many new brownie recipes! But this one is very good.

They appear dense but are light when you bite into them. At first it feels like eating creamy fudge, then towards the end of each bite you get the cake-feel.

Most importantly, these brownies should not be cut for at least 24 hours. I repeat. Do. Not. Cut. Right. Away. Because if you do, you might think they are too greasy textured and want to throw them away. Once they’ve had a good run in the refrigerator or freezer, you can cut them while cold and wrap them. They’re fudge-y, but not so gooey that they can’t be wrapped while frozen.

This recipe is based one one from The Farm in Beverly Hills, but I have modified the technique somewhat and added vanilla. I also like to mix the cocoa powder in with the melted chocolate rather than sift it in at the end with the cake flour.

Comments

I’ll have to make these, too. Looking for a perfect treat that can be wrapped and stored. (I make a treat for all the ladies in the neighborhood on their birthday. I’ve done my ccc’s this year, but want something new for the coming year.)